I’ll admit it then…I’m addicted to Thai food! As a real ThaiFoodaholic I cook Thai food almost every week, whether it’s a Thai soup, stir-fry, noodles or curry.
It took me quite a long time to find a good Green Curry Paste. Sometimes they are too hot, sometimes too mild. When I have time, I prepare my own paste from scratch, but during the working week I have to stick with the quickest solution. This is the paste I’d recommend…
Recipe: Thai Green Chicken Curry
- 300g chicken breasts (skinless, boneless, cut into strips)
- 1 can coconut milk
- Green Curry Paste
- 1 tbsp coconut oil
- 2 tbsp Fish sauce
- 2 kaffir lime leaves
- 1/4 tsp ground coriander
- 1/4 tsp dried lemongrass
- 1/4 tsp turmeric (optional – I add it for colour)
- shallot (finely chopped)
- 1 tsp of palm sugar or light brown sugar
- lime juice (half a lime)
- fresh coriander and chilli pepper (garnish)
- Optional: green beans / chunky pieces of pepper / aubergine
- Heat up the coconut oil in a pan, add shallot, all spices and curry paste, stir in chicken strips.
- Add the fish sauce and leave on high heat for 2 minutes.
- Stir in the coconut milk (I add both, the creamy part as well as the liquid.), add kaffir lime leaves and reduce the heat.
- Add all the remaining ingredients and cook for 15 minutes or until the chicken is cooked and the sauce is reduced.
- Remove kaffir lime leaves.
- Serve with Thai fragrant rice and garnish with fresh coriander and chilli pepper.